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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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01-25-2011, 08:14 AM | #1 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Pork collar snake river
hi everyone,
was browsing the snake river farms website and they suggested this as a competition pork cut. can anyone provide info on pork collar? don't know what it is at all or if it would be KCBS legal. thanks!
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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01-25-2011, 08:49 AM | #2 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Not a shoulder, butt or picnic so it's illegal. Besdies they ship at 4 lbs also not legal. Big thread over on Basso's about it a week or 2 ago. Apparnetly some folks have been cooking them.
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Ford Retired competition cook. BBQ mentor. |
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01-25-2011, 08:50 AM | #3 | |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Not legal.
From http://www.kcbs.us/pdf/KCBS-Rules-an...tions-2010.pdf : Quote:
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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01-25-2011, 09:15 AM | #4 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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yup, yup. of course.
i did know that, but.... thanks y'all.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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01-25-2011, 10:21 AM | #5 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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When someone called up Snake River Farms, they did throw out a bunch of BBQ Teams that use them... Even a team that finished in the top for TOY standings... So just sayin...
A pork collar is illegal. Because it came from an area near the shoulder, does not make it part of the shoulder. That would be like saying you could use a ham, because it is attached to the hog. Or pork belly, etc.... I still like the idea of reps walking around at 10:00 am to inspect meat. Reps do this anyway to make sure everything is going well for cooks and to show them the official time.
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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Thanks from: ---> |
01-25-2011, 10:30 AM | #6 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Quote:
I agree that the rules should be enforced, but I don't like this particular method of doing it....just MHO. dmp |
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01-25-2011, 10:45 AM | #7 |
is one Smokin' Farker
Join Date: 10-06-10
Location: Owatonna, MN
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Any one have some pictures of pork collar that meat inspectors can refer to?
Can you tell it is pork collar just by looking?
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Carlyle, KCBS, CBJ, Organizer ( Judge Chair) |
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01-25-2011, 10:57 AM | #8 | |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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I'd rather to lose some heat on my meat... Besides you can still put the WHOLE butt or brisket back on and not break any rules, than to get beat by teams that are cheating... this whole pork thing from parting to using different cuts of pork are ridiculous. I go out there with a pork butt and want to kick someone's ass with a pork butt. Now if folks are breaking rules like parting and using a cut of meat that is not legal, I guess that just levels the field for all of those that can't cook pork and will bring guys that can cook pork back to their inability too cook the category?
The penalty of people using illegal meats is a bigger one for me than me losing a little heat by opening my meat for inspection. And trust me, you are not losing any heat... My pork sits for 4 hours before I turn it in and it will burn my hands if I don't have special gloves on... So that is not a very good reason to make sure that teams aren't cheating with pork collar. In my opinion of course... Quote:
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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01-25-2011, 11:38 AM | #9 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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I think you mis-understood a little bit. I was not even bringing up the whole parting or returning to the cooker thing. I was just talking about disruptive behaviour of requiring I go through a second meat inspection right when I'm in the middle of dealing getting one or more competition meats off the cooker and another on, and that to show my completed meat to some one I'd have to break whatever holding environment I've created for it. Sure it's an obstacle that could be overcome like most any other, but why punish the good? For my money and opinion, I'd rather see stricter rules around the original meat inspection: Actually train the meat inspector to know what a butt looks like. Require receipts or case labels or pack labels showing what you are serving. I work in software development, and there are two opposing ways to tackle piracy in that field: One is the Microsoft way of make it so hard to do anything that people resent you for it. The other is the Oracle way of realizing that if some one's gonna steal your product, he's gonna find a way to do it. Allow any one to use your software, but make it known that if some one is found in violation of the rules around it, he will be sued. If some one really wanted to flaunt this collar rule, he'd still bring a butt for inspection, still throw it on the cooker to show the rep at 10am, and do whatever he wanted with his collar. Is it worth punishing every one else for that? Trust in Kharma man:)
Anyway, if you feel strongly, let's continue this some where else. Otherwise, let's just agree to disagree, eh? dmp |
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Thanks from:---> |
01-25-2011, 11:42 AM | #10 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
It sounds excessive, but so does subbing a different cut of meat.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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01-25-2011, 11:54 AM | #11 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Collar roasts and parting can be consolidated into one inspection is my point. So I understood. I sure didn't mean in any way for this to go off in the pork parting debate...
Obstacle are only for the one's that don't cheat or that can follow the rules. Those that want to cheat are going to continue to try cheating and finding a edge... If you make it more difficult, it makes people think twice before cheating... Realistically, you are not going to lose anything by opening your cooker or opening your foil.
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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01-25-2011, 11:58 AM | #12 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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01-25-2011, 12:03 PM | #13 |
is one Smokin' Farker
Join Date: 10-06-09
Location: Centerville TN
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I just wish I could cook pork that placed
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Rub Won Out BBQ Team,Brisket 180 club |
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01-25-2011, 12:13 PM | #14 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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I can see how folks may have accidentally used an illegal piece of meat. I believe this is the original wording from their website:
The origins of Berkshire Pork, Kurobuta, date back almost 300 years when legend has ... Kurobuta Pork Collar (petite Boston Butt) 1 (approx. 5 lbs.) collar from $39.00 From this description, one would think it's just a small pork butt. We considered ordering their KCBS pack from them last year. It doesn't appear to be available any longer. The only thing that kept us from ordering was the "approx. 5lbs" verbage. It told us that we might waste money if the chunk came in on the smaller side. I guess I'm glad we didn't go for it. :)
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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01-25-2011, 12:15 PM | #15 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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The page where you have to click to order the pork collar specifically states that it is 4 lbs.
http://store.snakeriverfarms.com/ame.../pork-collars/
__________________
. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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